Golden onions, garlic, and ginger set the stage for a deeply spiced base of cumin, coriander, turmeric, garam masala, and a touch of cayenne, all simmered down with tomatoes until rich and thick. Two cans of chickpeas soak up every bit of that sauce, turning tender and hearty, while handfuls of baby spinach wilt in at the end for color and freshness. A finish of bright lemon juice wakes everything up, and a scatter of fresh cilantro on top adds the perfect finishing touch. Ladled over basmati rice or scooped up with warm naan, this curry is cozy, deeply flavorful, and a genuinely great fit for a plant-based table. It's the kind of one-pan dinner you'll want to put into regular rotation.
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Heat the oil or ghee in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 10ā12 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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